Belgian Buttermilk Waffles

May 12, 2016

After a couple of months of traveling and road trips, we finally had a full weekend at home. We stayed up late (we’re talking 11:30 pm, people!), woke up late (okay, so this one was just me), and started Sunday off right with a big cup of coffee, a frittata, and these Belgian buttermilk waffles.

Belgian waffles vs traditional waffles differ in that Belgian waffles are “fluffier” and “lighter” and have deeper ridges in their grid pattern. They’re also more commonly served with fresh fruit and powdered sugar. (If you don’t currently have a waffle maker, this is the one I use from Crate & Barrel.)

The wonderful recipe we found (you can see it here) also included instructions for glazed bananas (yum!), but we didn’t make those this time around. We combined buttermilk, flour, eggs, butter, sugar, salt, and baking powder and soda. I added a teaspoon of vanilla because I was feeling frisky, but kept the remaining recipe the same and it resulted in warm, rich, and fluffy waffles. The recipe yielded a lot of leftovers (it made about 10 good-sized waffles) which means we’ve been toasting and eating them with maple syrup while driving late to work (okay, just me again) every morning this week. An easy breakfast recipe that lasts all week? Now I can get on board with that!

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, new mother, pup-mom, accountant, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…